Monthly Archives: January 2010

And then, there was great joy.

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I can't stop watching this, and I can't stop crying. The people of New Orleans are rare.? They have the fortitude to make it through the hard, heartbreaking times and the spirit to?anticipate the joyful times that make it all worthwhile.? It's not about Katrina, it's about unabashed hope in spite of endless disappointment.?It's always been that way in NOLA, and?here is their great reward. Congratulations, New Orleans--the Black and Gold are going to the Superbowl! ?



And then, there was great joy.

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I can't stop watching this, and I can't stop crying. The people of New Orleans are rare.  They have the fortitude to make it through the hard, heartbreaking times and the spirit to anticipate the joyful times that make it all worthwhile.  It's not about Katrina, it's about unabashed hope in spite of endless disappointment. It's always been that way in NOLA, and here is their great reward. Congratulations, New Orleans--the Black and Gold are going to the Superbowl!  



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How could this happen?

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I must admit that, although it is near and dear to the hearts of people I care about, I am not as knowledgeable as I should be about Haiti's cultural wealth and political struggles. But I have lived among the destruction that comes after natural disasters, and right now my heart is breaking for the Haitian people.

Today, they deal with the loss of loved ones, their homes, their security, and likely their own health.? Many who are not dead are injured, and the hospitals are overwhelmed--some broken bones and fractured jaws will never get treated, and more illnesses are likely to develop if fresh water can't get into the country soon.? Next Month, a large portion of an entire country will begin to be bulldozed, as if it were never settled and civilized.? As if no one ever built the market, the streets, hospital, the homes,?or the court house and instead dropped millions of soul-sick, grieving people in the middle of nothing and said "Survive, start over, all you have is the?dirt under your feet. That's all anyone has."?And Next?Year, where will the debris go? The ghost cars, crushed and abandoned? They will rise up in huge piles, leaking and polluting?and overwhelming those who were able to make themselves something, anything, out of the dirt in search of comfort and security.?

I've seen what 1/100th of the destruction faced by the Haitian people can do to a city and its people here in the Good Ole' US of A, and it is staggering.??For almost a year after Katrina, I?walked to school flanked by 15 foot-tall piles of debris and lived amidst fallen-down buildings,?and?I knew that almost everyone I?encountered had been touched by death. I say that to preface this statement: based on personal experience, I don't think I'm?being dramatic when I say that our generation will never see the end of the mark that this earthquake has left on Haiti.? The?very makeup of the world has changed entirely, and overnight.

I wish I could do more.

In the meantime, I have and will continue to donate money to the American Red Cross, as well as Hurah, a human rights group committed to?returning democracy?and justice to?Haiti?and comprised of Haitians living and working in some of the hardest hit areas of the country. Please consider doing the same.? The American Red Cross is having a text campaign, where you can donate $10 by texting "Haiti" to 90999 and the donation will simply be charged to your cell phone bill. (The company responsible for managing the money collection will not take any of their overhead costs from the donations?intended for Haiti, so your full $10 will go to the Red Cross relief efforts.)? The Red Cross has collected a record?$4 million through their text campaign to date, and I sincerely hope that the momentum continues.

I should also say that there is some controversy regarding musician Wycleff Jean's relief efforts, since he has been linked to?oppressive entities in Haiti.? This is not to say that his organization is not helping the Haitian people with the money collected, only that the organization itself, Yele, can't?necessarily be counted on to promote justice and democracy if it will challenge?its vested interest in politics and maintaining the status quo, so please consider giving to an organization other than Yele if you are so inclined.

How could this happen?

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I must admit that, although it is near and dear to the hearts of people I care about, I am not as knowledgeable as I should be about Haiti's cultural wealth and political struggles. But I have lived among the destruction that comes after natural disasters, and right now my heart is breaking for the Haitian people.

Today, they deal with the loss of loved ones, their homes, their security, and likely their own health.  Many who are not dead are injured, and the hospitals are overwhelmed--some broken bones and fractured jaws will never get treated, and more illnesses are likely to develop if fresh water can't get into the country soon.  Next Month, a large portion of an entire country will begin to be bulldozed, as if it were never settled and civilized.  As if no one ever built the market, the streets, hospital, the homes, or the court house and instead dropped millions of soul-sick, grieving people in the middle of nothing and said "Survive, start over, all you have is the dirt under your feet. That's all anyone has." And Next Year, where will the debris go? The ghost cars, crushed and abandoned? They will rise up in huge piles, leaking and polluting and overwhelming those who were able to make themselves something, anything, out of the dirt in search of comfort and security. 

I've seen what 1/100th of the destruction faced by the Haitian people can do to a city and its people here in the Good Ole' US of A, and it is staggering.  For almost a year after Katrina, I walked to school flanked by 15 foot-tall piles of debris and lived amidst fallen-down buildings, and I knew that almost everyone I encountered had been touched by death. I say that to preface this statement: based on personal experience, I don't think I'm being dramatic when I say that our generation will never see the end of the mark that this earthquake has left on Haiti.  The very makeup of the world has changed entirely, and overnight.

I wish I could do more.

In the meantime, I have and will continue to donate money to the American Red Cross, as well as Hurah, a human rights group committed to returning democracy and justice to Haiti and comprised of Haitians living and working in some of the hardest hit areas of the country. Please consider doing the same.  The American Red Cross is having a text campaign, where you can donate $10 by texting "Haiti" to 90999 and the donation will simply be charged to your cell phone bill. (The company responsible for managing the money collection will not take any of their overhead costs from the donations intended for Haiti, so your full $10 will go to the Red Cross relief efforts.)  The Red Cross has collected a record $4 million through their text campaign to date, and I sincerely hope that the momentum continues.

I should also say that there is some controversy regarding musician Wycleff Jean's relief efforts, since he has been linked to oppressive entities in Haiti.  This is not to say that his organization is not helping the Haitian people with the money collected, only that the organization itself, Yele, can't necessarily be counted on to promote justice and democracy if it will challenge its vested interest in politics and maintaining the status quo, so please consider giving to an organization other than Yele if you are so inclined.
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Giant Homemade Girl Scout Cookies II: Do-Si-Do’s, Woot!

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I'm sorry, but who doesn't need a giant, dense peanut-butter cookie cake in their baking repertoire? (Peanut-allergy sufferers aside) I know I?sure as hell do.

Which is why I came up with one! The cookie is salty, and the perfect blend of chewy and crumbly (and not too sweet).? The filling makes everything moist, and adds a sweetness that would be too cloying if it was present throughout the whole cookie, but is perfect in little bites as you eat each slice.

And so I present to you, darling hedonistic?readers,?my recipe for a Giant Homemade Do-Si-Do Girl Scout Cookie, with tips and tricks at the bottom.

For the cookie:
2 sticks of butter, softened
1?1/4 cups sugar
1 cup creamy peanut butter, room temperature
2 large eggs? and 1 egg yolk
1?tsp. vanilla extract
3 tsp. salt
1 tsp. baking powder
2 cups all-purpose flour

For the filling:
1 1/2 cups creamy peanut butter, room temperature
1/2 cup butter, room temperature
1/2 cup powdered?sugar

Preheat the oven to 350 degrees F.? Coat a 9 inch springform pan with nonstick cooking spray, line the bottom with parchment, and coat the parchment with nonstick cooking spray.

Mix the flour, salt, and baking powder together in a small bowl. Cream the butter and sugar together in a large bowl, with a mixer on medium-high, until combined and fluffy.? Beat in the peanut butter, then the eggs and vanilla. On low, mix in flour mixture until combined.? The?batter will be slightly pasty and thick, but pourable.

Spread 1/3?of the batter into the pan, and bake for 20-30 minutes, until browned on the edges and barely set up in the middle.? Remove from oven and cool for 15?minutes before removing from the pan to continue cooling on a rack. Prepare the pan once again with the cooking spray and parchment paper, and pour the remaining 2/3 of the batter into the pan.? Bake at 350 for 25-35 minutes, until browned and barely set.? Remove from the oven and use a small water glass to cut a circular hole in the top of the cookie, Girl Scout Cookie styles. Let cool.

To construct:

First, run a knife around the edge of the cookies to smooth and round them and remove any extra crispy bits.

Beat all of your filling ingredients until blended, and place in a piping bag with a large star tip.

Take the thinner cookie (the one you made with 1/3 of the batter) and put it on your display plate. Using the piping bag, run a thick bead of filling around the edge, and then "stack" another bead of filling on top of that. Use the piping bag to add a single layer of filling to the rest of the top of the cookie, reserving approximately 1 cup of the filling in the piping bag. Place the thicker cookie on the top of the filling on the thinner cookie, "sandwich" style. Pipe a decorative swirl into the whole you cut out of the top, and serve.

Tips and Tricks:
Don't over-bake the cookie.? It will firm up as it cools and sets.You could also probably use two cake pans to do this, and make both cookies at the same time, but then put parchment paper around the rim as well as on the bottom.Try to get the top cookie in the oven as soon as you can...if you dawdle, the baking powder will eventually lose its potency.

Giant Homemade Girl Scout Cookies II: Do-Si-Do’s, Woot!

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I'm sorry, but who doesn't need a giant, dense peanut-butter cookie cake in their baking repertoire? (Peanut-allergy sufferers aside) I know I sure as hell do.

Which is why I came up with one! The cookie is salty, and the perfect blend of chewy and crumbly (and not too sweet).  The filling makes everything moist, and adds a sweetness that would be too cloying if it was present throughout the whole cookie, but is perfect in little bites as you eat each slice.

And so I present to you, darling hedonistic readers, my recipe for a Giant Homemade Do-Si-Do Girl Scout Cookie, with tips and tricks at the bottom.

For the cookie:
2 sticks of butter, softened
1 1/4 cups sugar
1 cup creamy peanut butter, room temperature
2 large eggs  and 1 egg yolk
1 tsp. vanilla extract
3 tsp. salt
1 tsp. baking powder
2 cups all-purpose flour

For the filling:
1 1/2 cups creamy peanut butter, room temperature
1/2 cup butter, room temperature
1/2 cup powdered sugar

Preheat the oven to 350 degrees F.  Coat a 9 inch springform pan with nonstick cooking spray, line the bottom with parchment, and coat the parchment with nonstick cooking spray.

Mix the flour, salt, and baking powder together in a small bowl. Cream the butter and sugar together in a large bowl, with a mixer on medium-high, until combined and fluffy.  Beat in the peanut butter, then the eggs and vanilla. On low, mix in flour mixture until combined.  The batter will be slightly pasty and thick, but pourable.

Spread 1/3 of the batter into the pan, and bake for 20-30 minutes, until browned on the edges and barely set up in the middle.  Remove from oven and cool for 15 minutes before removing from the pan to continue cooling on a rack. Prepare the pan once again with the cooking spray and parchment paper, and pour the remaining 2/3 of the batter into the pan.  Bake at 350 for 25-35 minutes, until browned and barely set.  Remove from the oven and use a small water glass to cut a circular hole in the top of the cookie, Girl Scout Cookie styles. Let cool.

To construct:

First, run a knife around the edge of the cookies to smooth and round them and remove any extra crispy bits.

Beat all of your filling ingredients until blended, and place in a piping bag with a large star tip.

Take the thinner cookie (the one you made with 1/3 of the batter) and put it on your display plate. Using the piping bag, run a thick bead of filling around the edge, and then "stack" another bead of filling on top of that. Use the piping bag to add a single layer of filling to the rest of the top of the cookie, reserving approximately 1 cup of the filling in the piping bag. Place the thicker cookie on the top of the filling on the thinner cookie, "sandwich" style. Pipe a decorative swirl into the whole you cut out of the top, and serve.

Tips and Tricks:
  • Don't over-bake the cookie.  It will firm up as it cools and sets.
  • You could also probably use two cake pans to do this, and make both cookies at the same time, but then put parchment paper around the rim as well as on the bottom.
  • Try to get the top cookie in the oven as soon as you can...if you dawdle, the baking powder will eventually lose its potency.
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Giant Thin Mint Girl Scout Cookie and BaCon’s Blogoversary!

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I love the beginning of January. When else can you tell perfect strangers that you hope their next 365 days are happy ones? And I'm very excited about 2010, ya'll. I'm hoping that this year I: finally screw Chase Bank over by paying off all of my credit card debt and never looking back, successfully hike Glacier National Park's backcountry?for 10 days without whining myself to death, and eat at Chef DeBarr's Green Goddess restaurant in NOLA at least?10 times.

The beginning of January marks a new year but it also marks the end of a year of BaCon. That's right...it's my Blogoversary! (Note: Though I hate "foodie" and "gastrosexual," I'm not above a little neologistic?fun every now and then. Say it...blog-o-versary. Fun, right?)

I started BaCon one year ago this week, and it's been distracting me from my day job and my sex life ever since...wait. Forget I said that. Honestly, this past year I've learned that to love cooking is to love pleasure and companionship, and BaCon has brought me both by the buckets.

My Inaugural Post detailed "How To Make a Croquembouche," the item I brought to my work's annual holiday baking contest.? So it's only fitting that my Blogoversary post be?my 2009?entry for the?baking contest (or entries, as it were).? The baking contest is one part tasting competition, one part ThisIsWhyYoureFat.com spectacle, which is why I chose to make giant dinner-plate sized versions of my favorite Girl Scout Cookies.

I figured that you can't go wrong with making a 100x to scale version of everyone's favorite unique yet familiar treats. (And I am obsessed with teeny tiny versions of everyday things, or giant versions of things that are typically diminutive. If I ever see an airdale terrier?wearing something like a teeny tiny doll's wide-brimmed feathered hat, my head might explode.)

And so without further ado, the first of 3 Giant Girl Scout Cookie recipe with tips and tricks at the bottom:

Giant Thin Mint Girl Scout Cookie Recipe

For cookie:
1 cup crunchy chocolate cookies, ground into rice-crispy sized pieces
2 1/4 cups flour
1/4 cup cornstarch
6 Tbs. unsweetened cocoa powder
1/2 tsp. salt
1 cup sugar
1/2 cup butter, softened
1 large egg
1/4 cup milk
1/2 tsp. vanilla extract
1 1/2 tsp. peppermint extract

For chocolate glaze:
10 oz.?semisweet chocolate (I used fancy chocolate chips with good results)
1/2 cup butter, softened
1?Tbs. peppermint extract

Preheat oven to 375 degrees F.? Whisk together the dry ingredients except for the cookie crumbs. In a separate large?bowl, cream together butter and sugar with a mixer on medium-high speed. Beat in the liquid ingredients and the egg on low?speed. Gradually add in the dry ingredients (flour mix and cookie crumbs)?on medium/medium-low speed.

Prepare?a large (10 inch) tart pan for scalloped edges or 10 inch round pie pan with non-stick cooking spray. Pour the batter?into the pan, making sure to spread the batter evenly.?

Bake for?17-20?minutes, until the edge of the cookie is firm and the center is moist and soft but not raw.?Remove from oven, run a sharp knife around the edge of the cookie,?and let cool completely before gently removing it from the pan (I put a plate on top of the pan, flipped it upside down until it released,?and then carefully flipped it back over onto a cooling rack for glazing.)

For the chocolate glaze:
Melt the butter.? Bring 2 ?inches of water in deep, small pan.? Add the chocolate to another pan that you can place on top of the water-pan to create a double boiler. When the water boils, place the pan with the chocolate over and inside the water pan but don't let the boiling water touch the bottom of the chocolate pan. (Why? I don't know.? It's just one of those things you hear that sounds important).?

Once a bit of the chocolate has melted, stir until everything has melted.? Remove from the heat and stir?in the melted butter and peppermint extract. Working quickly, paint a thin layer of the chocolate glaze on the top and the sides of the cookie. Let sit at room temperature until it has hardened.

Tips and Tricks:
The cookie crumbles add that signature Thin Mint crunchy cookie texture to a cookie/cake-like recipe. I found some plain crunchy organic cookies at my local grocery store and they worked perfectly.It sounds like alot of peppermint extract, which can sometimes taste medicinal when added to baked goods, but the richness of the chocolate really counteracts that, and blends well with the mint flavors in this recipe.?Err on the side of undercooking vs. overcooking. A more cakey cookie is much preferred to a chocolate glazed hockey puck. Trust me on this. Resist the urge to freeze this to have the chocolate harden.? It's too big to really freeze and bring back to room temp. before serving, and freezing will harden the cookie so that it's hard to cut. Be patient, it'll set.

Giant Thin Mint Girl Scout Cookie and BaCon’s Blogoversary!

Posted on by
I love the beginning of January. When else can you tell perfect strangers that you hope their next 365 days are happy ones? And I'm very excited about 2010, ya'll. I'm hoping that this year I: finally screw Chase Bank over by paying off all of my credit card debt and never looking back, successfully hike Glacier National Park's backcountry for 10 days without whining myself to death, and eat at Chef DeBarr's Green Goddess restaurant in NOLA at least 10 times.

The beginning of January marks a new year but it also marks the end of a year of BaCon. That's right...it's my Blogoversary! (Note: Though I hate "foodie" and "gastrosexual," I'm not above a little neologistic fun every now and then. Say it...blog-o-versary. Fun, right?)

I started BaCon one year ago this week, and it's been distracting me from my day job and my sex life ever since...wait. Forget I said that. Honestly, this past year I've learned that to love cooking is to love pleasure and companionship, and BaCon has brought me both by the buckets.

My Inaugural Post detailed "How To Make a Croquembouche," the item I brought to my work's annual holiday baking contest.  So it's only fitting that my Blogoversary post be my 2009 entry for the baking contest (or entries, as it were).  The baking contest is one part tasting competition, one part ThisIsWhyYoureFat.com spectacle, which is why I chose to make giant dinner-plate sized versions of my favorite Girl Scout Cookies.

I figured that you can't go wrong with making a 100x to scale version of everyone's favorite unique yet familiar treats. (And I am obsessed with teeny tiny versions of everyday things, or giant versions of things that are typically diminutive. If I ever see an airdale terrier wearing something like a teeny tiny doll's wide-brimmed feathered hat, my head might explode.)

And so without further ado, the first of 3 Giant Girl Scout Cookie recipe with tips and tricks at the bottom:

Giant Thin Mint Girl Scout Cookie Recipe

For cookie:
1 cup crunchy chocolate cookies, ground into rice-crispy sized pieces
2 1/4 cups flour
1/4 cup cornstarch
6 Tbs. unsweetened cocoa powder
1/2 tsp. salt
1 cup sugar
1/2 cup butter, softened
1 large egg
1/4 cup milk
1/2 tsp. vanilla extract
1 1/2 tsp. peppermint extract

For chocolate glaze:
10 oz. semisweet chocolate (I used fancy chocolate chips with good results)
1/2 cup butter, softened
1 Tbs. peppermint extract

Preheat oven to 375 degrees F.  Whisk together the dry ingredients except for the cookie crumbs. In a separate large bowl, cream together butter and sugar with a mixer on medium-high speed. Beat in the liquid ingredients and the egg on low speed. Gradually add in the dry ingredients (flour mix and cookie crumbs) on medium/medium-low speed.

Prepare a large (10 inch) tart pan for scalloped edges or 10 inch round pie pan with non-stick cooking spray. Pour the batter into the pan, making sure to spread the batter evenly. 

Bake for 17-20 minutes, until the edge of the cookie is firm and the center is moist and soft but not raw. Remove from oven, run a sharp knife around the edge of the cookie, and let cool completely before gently removing it from the pan (I put a plate on top of the pan, flipped it upside down until it released, and then carefully flipped it back over onto a cooling rack for glazing.)

For the chocolate glaze:
Melt the butter.  Bring 2  inches of water in deep, small pan.  Add the chocolate to another pan that you can place on top of the water-pan to create a double boiler. When the water boils, place the pan with the chocolate over and inside the water pan but don't let the boiling water touch the bottom of the chocolate pan. (Why? I don't know.  It's just one of those things you hear that sounds important). 

Once a bit of the chocolate has melted, stir until everything has melted.  Remove from the heat and stir in the melted butter and peppermint extract. Working quickly, paint a thin layer of the chocolate glaze on the top and the sides of the cookie. Let sit at room temperature until it has hardened.

Tips and Tricks:
  • The cookie crumbles add that signature Thin Mint crunchy cookie texture to a cookie/cake-like recipe. I found some plain crunchy organic cookies at my local grocery store and they worked perfectly.
  • It sounds like alot of peppermint extract, which can sometimes taste medicinal when added to baked goods, but the richness of the chocolate really counteracts that, and blends well with the mint flavors in this recipe. 
  • Err on the side of undercooking vs. overcooking. A more cakey cookie is much preferred to a chocolate glazed hockey puck. Trust me on this.
  • Resist the urge to freeze this to have the chocolate harden.  It's too big to really freeze and bring back to room temp. before serving, and freezing will harden the cookie so that it's hard to cut. Be patient, it'll set.
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